Roasted Eggplant with Basil Green Goddess Dressing
These salty, browned chunks of eggplant are as addictive as potato chips, though what they lack in crunch they make up for in sweetness. The snappy green goddess dressing isn't strictly necessary, though it is very nice, adding a creamy, herbal character that goes well with the buttery texture of the eggplant. But if you'd rather leave it out, just sprinkle the eggplant with a little red wine vinegar and herbs--or Thai fish sauce if you've got it-before serving. Or toss it with cherry tomatoes, diced bell peppers, crumbled feta, and vinaigrette for a tasty eggplant salad that holds up well at a summer barbecue.
Cooking Time30 min
Cooking Time - Text30
Total Timeunder 30 minutes
Make Ahead RecipeYes
OccasionBuffet, Family Get-together
Recipe Courseappetizer, side dish
Dietary Considerationappetizer, side dish
Taste and Texturecreamy, herby, savory
Type of Dishvegetable
- 1 large eggplant (about 1 pound), scrubbed, trimmed, and cut into 1-inch cubes
- 5 tablespoons extra virgin olive oil
- 1¼ teaspoons kosher salt
- ¼ cup creme fralche or sour cream
- 2 tablespoons mayonnaise
- 2 anchovy fillets, chopped
- 2 garlic cloves, chopped
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1½ teaspoons freshly squeezed lemon juice
- ¼ teaspoon freshly ground black pepper
Preheat the oven to 400°F. In a rimmed baking sheet, toss the eggplant with the oil and 3/4 teaspoon kosher salt. Arrange the cubes in a single layer and roast for 30 minutes, stirring once or twice.
While the eggplant is roasting, make the dressing. In the bowl of a food processor, place the creme fralche, mayonnaise, anchovies, garlic, chives, parsley, basil, lemon juice, pepper, and the remaining ½ teaspoon salt. Run the motor until the mixture is fully combined and bright green. Serve the dressing alongside or drizzled over the eggplant.
2010 Melissa Clark, Inc.